As most of you know, I am a sucker for fresh herbs and mint is one of my favorite ingredients. Here in Bali, I am especially loving cooking with mint - just a taste of its flavor and I feel refreshed in the heat.

This Mint Chutney was part of a delicious spread cooked for us by Dr. Sujatha Kekada. She served the chutney as a dipping sauce for her Pakora. The cool minty goodness was a wonderful contrast to warm fried Veggie Fritters.

I think this sauce has potential to find other uses. I imagine it would be lovely served with grilled fish. Kekada also says the this recipe works well with cilantro replacing the mint. Yum.

What a bittersweet pull between the comforts of home and the incredible experience of being able to immerse oneself in another culture. It feels like yesterday when you announced your plan to take yummy supper on the road. I can't believe how quickly it's going...I'm sure you agree.I'm loving the fritters! And the mint chutney? Oh the possibilities! Can't wait to try these two together. By the way, I picked up a bag of "forbidden rice" and two whole coconuts on Saturday. See what you started?-Lori